by Janneke Verheij
View
my 52 recipes »
Photo by Janneke Verheij
Janneke Verheij's Notes:
Expand4 tablespoons raw tahini Ask a question about this ingredient
juice of 1/2 lemon Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
1/2 bunch cilantro Ask a question about this ingredient
1/2 bunch parsley Ask a question about this ingredient
Cut the parsley and cilantro really small, crush the garlic cloves with a good pinch of salt. Mix the tahini with lemon juice, the garlic, the herbs and add water until you have a nice thick sauce.
Ask a question about this step5 ounces chicken hearts Ask a question about this ingredient
5 ounces chicken liver Ask a question about this ingredient
5 ounces chicken breast Ask a question about this ingredient
1 teaspoon baharat spices Ask a question about this ingredient
1 teaspoon paprika Ask a question about this ingredient
handfuls toasted sun flower seeds Ask a question about this ingredient
Cut the liver, heart and breast in the same size pieces. Make a marinade with 1 teaspoon of baharat, 1 teaspoon of paprika, a pinch of salt and a good drizzle of olive oil. Put it in the fridge for a day or at least half a day.
Ask a question about this stepCut the top of the capsicum and take out the seeds. Brush the outside with olive oil, put the top back on and put them in a preheated oven (390 f) until soft, this may take an hour or so.
Ask a question about this stepWhen the capsicums are done, heat a heavy skillet on a medium to high fire and bake the meat until done.
Ask a question about this stepPut some lettuce on a plate, put the capsicum in the middle and fill it up with meat, drizzle the sauce on the meat and end with some toasted sun flower seeds. Serve with more of the sauce on the side.
Ask a question about this stepBaharat is a spice mixture which includes: grounded cardamom, nutmeg, cinnamon, all spices, black pepper and ginger.
Ask a question about this step
